Eggless Vanilla Ice Cream

(I apologize for the late post) Summer is such a busy time for us, especially around Canada Day (July 1st). And happy belated Fourth of July to our American friends! Rain and thunder showers put a bit of a damper on our plans here in Ottawa but we still braved the elements on Parliament Hill. Miss M. got a ride on a mini train which she wanted to do sooo badly and we waited in line for 10 minutes or so, but when she was actually supposed to get on the train she was afraid and I had to hold her hand through the window for the first couple of minutes. All the parents were walking along with the train and once in a while I would get pushed back. I could see her little face through the crowd looking for me and she looked so worried, poor thing. As soon as she saw me again her little face would light up! Oh how I wish sometimes that she could be this age, or at least love me like this forever!

The children’s channel was hyping Canada’s Birthday and my daughter was surprisingly excited, mainly because she thought there would be cake. I made this egg free ice cream instead. Her favourite is strawberry so I also made some homemade jam out of the leftover strawberries I had on hand and mixed it in before serving. Overall it was pretty good. It doesn’t quite have the same texture as regular ice cream – maybe a little gummy or something, I can’t pinpoint it. I made some homemade Magic Shell for mine 🙂 But if you missed National Ice Cream Day because of allergies for example, this recipe is worth a shot.

Eggless Vanilla Ice Cream

3/4 cup sugar

1/2 cup cornstarch

3 1/2 cups 10% cream

1 vanilla pod, split in half and scraped

Directions:

In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the cream, vanilla pod and seeds. Mix thoroughly.

Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the saucepan. Let simmer over low heat for 1 minute. Remove from the heat. Strain, Pour int o a bowl and let cool.

Cover with plastic wrap directly on the surface of the cream. Refrigerate for about 2 hours or until the cream is completely chilled. if desired, place the bowl over an ice bath for faster chilling.

Pour the cream into an ice cream maker. Churn the cream following the manufacturer’s instructions, until it becomes thick. Transfer to an airtight container and freeze for 2 hours or more. If the ice cream is too firm, allow to sit at room temperature for a few minutes before serving. The ice cream will keep in the freezer for about 2 weeks.